Lamb neck. Tastier than it sounds, I promise.
I bought five lamb neck chops (500g) for $2.80, so this dish, all up, cost under $5, with leftovers. Not only is this recipe inexpensive, it is so easy to cook in the slow cooker and it is also one of my favourite stews. The recipe is for 1kg of chops, I made it almost exactly the same but with less meat and less stock.
I’ve shared this recipe before here, cooked traditionally on the stove. This time round, I left the bones in (who has time to cut up all that meat? And besides, the meat just falls off the bone after hours of cooking and you get all that good marrow and gelatine from the bones), added more potatoes and slow cooked the stew.
If you don’t have a slow cooker, or you want this one pot stew cooked in under 2 hours, then check out the original recipe.
The photo was taken at the end of the meal, which was gobbled down in a rush with a very cranky, screaming toddler who was well overdue for bed. I know food blogs have lovely, styled photos. What you see here are real meals, photographed before they get cold (or before the little fella starts throwing potatoes at us).
1 kg lamb neck chops
2 carrot, roughly cut
1 onion, diced
2 Tbsp flour
2 Tbsp tomato paste
1 litre of stock
1 bouquet garni
1 clove of garlic, crushed
5 small potatoes, roughly chopped
salt and pepper to taste
parsley to garnish
- Brown lamb chops quickly, a couple at a time, in a pan with a little hot oil. Place in slow cooker.
- Reduce the heat and lightly brown the onion and carrots. Sprinkle flour over onion and cook for a minute stirring, then add the tomato paste and cook stirring for a further minute to take off the raw tomato taste.
- Add enough stock to make a sauce and to scrape up any brown bits on the bottom of the pan. Pour the onion mixture into the slow cooker.
- Add enough stock to cover the lamb chops, then add the crushed garlic and bouquet garni and give everything a good stir.
- Cook on high for two hours before adding the potatoes and turning the cooker to low. Continue cooking for five hours or until vegetables are cooked through.
- At this point you can remove the bones if you like, and chop up the meat. The bones are mostly large and easy to remove and the meat tends to just fall off them. Season to taste and serve with steamed greens and a sprinkling of chopped parsley.
- Alternatively, throw the potatoes in at the beginning of the cooking time and cook on low for eight hours or until tender (or you are ready).
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